tương
Món canh này có vị ngọt nhờ tương.
This soup has a sweet flavor thanks to the fermented soybean paste.
A thick, salty paste made from fermented soybeans, used as a condiment or ingredient in Vietnamese cooking.
Bà nội hay nấu canh chua với tương.
Grandma often cooks sour soup with fermented soybean paste.
Tương ớt là gia vị không thể thiếu trong bánh mì.
Chili paste is an indispensable condiment in banh mi.
Common variants include tương ớt (chili paste), tương đen (black fermented soybean paste), and tương xanh (green fermented soybean paste).
Collocations
Synonyms
Pro Tip
Distinguishing tương from other pastes
Tương is fermented soybean paste, while mắm is fermented fish sauce. They are not interchangeable in Vietnamese cooking.
Word Origin
From Middle Chinese 豉 (MC tsyH) > Vietnamese tương, cognate with Cantonese 豉 (zi2) and Mandarin 豆豉 (dòuchǐ).
Usage Notes
Tương is a staple in Vietnamese cuisine, often used as a dipping sauce, marinade, or soup base. It is distinct from Chinese douchi or Japanese miso in texture and flavor profile.